Remoulade Crawfish Rolls

Embark on a culinary journey to the heart of the bayou with our Remoulade Crawfish Rolls recipe. Delight in tender crawfish tails, delicately seasoned and enveloped in a creamy remoulade sauce, nestled within soft, pillowy rolls. Bursting with the authentic flavors of Louisiana, this recipe is perfect for any occasion. This mouthwatering creation promises to transport you to Cajun country with every bite.

Recipe - Welcome

Prep Time30 Minutes

Servings4

Cook Time15 Minutes

Ingredients

1 (12 oz) pkg frozen crawfish tail meat, thawed and rinsed

2 stalks celery, finely chopped

1/2 cup mayonnaise, plus more for buns

1 Tbs Dijon mustard

1 clove garlic, minced

1 small lemon, juice and zest

1 Tbs fresh parsley

1 Tbs white wine vinegar

1 Tbs fresh chives

2 tsp fresh dill

1 tsp Worcestershire sauce

1 tsp prepared horseradish

1 tsp hot sauce

1/4 tsp salt

1/4 tsp cayenne pepper

1/4 tsp black pepper

4 Brookshire’s Bakery Hot Dog Buns

4 butter lettuce leaves, for serving

Directions

Place crawfish in a bowl, and pat dry with paper towels. Add celery, and stir to combine. In a bowl, stir together the remaining ingredients (except buns and lettuce). Add to crawfish, and toss to coat. Refrigerate for 4 hours or overnight.
Preheat a skillet over medium-high. Split the buns 3/4 of the way down the middle. Brush the outside and inside edges of buns with mayonnaise. Toast in the skillet until golden. Keep warm in a 170° F to 200° F oven.
When ready to serve, fill each toasted bun with lettuce and crawfish mixture.

Nutritional Information

Per Serving (1): Calories: 400, Fat: 24 g (4 g Saturated Fat), Cholesterol: 110 mg, Sodium: 760 mg, Carbohydrates: 25 g, Fiber: 1 g, Protein: 19 g.

30 minutes

Prep Time

15 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

1 (12 oz) pkg frozen crawfish tail meat, thawed and rinsed

Boudreauxs Crawfish Tail Meat - 12 Ounce

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$8.98$0.75/oz

2 stalks celery, finely chopped

Dandy Celery Sticks - 1 Pound

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$2.98$2.98/lb

1/2 cup mayonnaise, plus more for buns

Kraft Mayonnaise, Real - 30 Fluid ounce

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$5.38 was $6.98$0.18/fl oz

1 Tbs Dijon mustard

Brookshire's Dijon Mustard - 12 Each

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$2.98$0.25 each

1 clove garlic, minced

Fresh Garlic Bulb - 1 Each

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$0.78

1 small lemon, juice and zest

Fresh Lemon - 1 Each

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$0.78

1 Tbs fresh parsley

Fresh Parsley - 1 Each

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$0.98

1 Tbs white wine vinegar

Not Available

1 Tbs fresh chives

That's Tasty Chives - 0.5 Ounce

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$2.28$4.56/oz

2 tsp fresh dill

That's Tasty Dill - 0.5 Ounce

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$2.28$4.56/oz

1 tsp Worcestershire sauce

Brookshire's Worcestershire Sauce - 10 Fluid ounce

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$2.38$0.24/fl oz

1 tsp prepared horseradish

Reese Horseradish, Prepared - 6.5 Ounce

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$3.48 was $3.98$0.54/oz

1 tsp hot sauce

Cholula Original Hot Sauce - 5 Fluid ounce

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$3.98 was $4.58$0.80/fl oz

1/4 tsp salt

Not Available

1/4 tsp cayenne pepper

Brookshire's Ground Cayenne Pepper - 1.7 Ounce

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$3.48$2.05/oz

1/4 tsp black pepper

Not Available

4 Brookshire’s Bakery Hot Dog Buns

Brookshire's Ground Cayenne Pepper - 1.7 Ounce

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$3.48$2.05/oz

4 butter lettuce leaves, for serving

Not Available

Nutritional Information

Per Serving (1): Calories: 400, Fat: 24 g (4 g Saturated Fat), Cholesterol: 110 mg, Sodium: 760 mg, Carbohydrates: 25 g, Fiber: 1 g, Protein: 19 g.

Directions

Place crawfish in a bowl, and pat dry with paper towels. Add celery, and stir to combine. In a bowl, stir together the remaining ingredients (except buns and lettuce). Add to crawfish, and toss to coat. Refrigerate for 4 hours or overnight.
Preheat a skillet over medium-high. Split the buns 3/4 of the way down the middle. Brush the outside and inside edges of buns with mayonnaise. Toast in the skillet until golden. Keep warm in a 170° F to 200° F oven.
When ready to serve, fill each toasted bun with lettuce and crawfish mixture.